Wednesday, June 16, 2010

Zucchini Bread

One of the elders at my church brought yellow squash and zucchini from his garden to share with those you wanted to take some home on Sunday.  I haven't made zucchini bread in years and was thrilled to get in the kitchen and do some baking!

3 eggs
2 cups sugar
1 cup vegetable oil
1 tsp vanilla
2 cups coarsely grated zucchini, loosely packed (leave the skin on the zucchini)
2 cups flour
1 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt

Preheat oven to 350.  In large bowl whisk eggs until frothy.  Gradually add sugar, oil and vanilla.  Whisk until thick and lemon colored.  Stir in zucchini.  In medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt.  Stir dry mixture into wet mixture a little at a time.  Make sure it is well combined. Pour evenly into 2 greased loaf pans.  Bake for about an hour.  Let loaves cool for about 10 minutes then use a knife to run along the sides and edges to loosen the bread.  Remove from pans onto wire rack.  Let cool completely before storing. 

*I like to keep one loaf out to munch on and put the other in the freezer.  If freezing, you'll want to wrap it in foil at least two times and place in a gallon size ziplock bag.  It can stay in the freezer for about 6 months.